Tortilla Soup

Caroline Rose Hunt, creator of Rosewood Hotels and The Mansion on Turtle Creek, enjoyed this soup at the venerable Argyle Club in San Antonio and suggested its adaptation for the menu of The Mansion on Turtle Creek. This hearty soup, which is suitable on warm spring days as well as cold winter nights, has been on the menu since The Mansion on Turtle Creek opened. When Tortilla Soup is ordered, it is brought to the table in a tureen for individual service by the waiter, who garnishes each bowl according to the customer's desire.

3 tbsp. corn oil
2 qts. chicken stock (recipe below)
salt to taste
cayenne pepper to taste
4 corn tortillas, coarsely chopped
1 cooked chicken breast, cut into strips
6 cloves garlic, finely chopped
1 avocado, peeled, seeded, & cubed
1 tbsp. chopped fresh epazote (or 1 tbsp. chopped fresh cilantro)
1 c. shredded cheddar cheese
1 c. fresh onion purée
3 corn tortillas, cut into thin strips & fried crisp
2 c. fresh tomato purée
1 tbsp. cumin powder
2 tsp. chili powder
2 bay leaves
4 tbsp. canned tomato purée

Heat oil in a large saucepan over medium heat. Sauté tortillas with garlic and epazote over medium heat until tortillas are soft. Add onion and fresh tomato purée and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato purée, and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste and cook, stirring frequently, for 30 minutes. Skim fat from surface, if necessary. Strain and pour into warm soup bowls. Garnish each bowl with an equal portion of chicken breast, avocado, shredded cheese, and crisp tortilla strips. Serve immediately. Serves 8-10

Advance Preparation: Soup may be made 1 day ahead and gently reheated before serving.

Chicken Stock:
1 chicken carcass
3 sprigs fresh parsley
2 tbsp. corn, peanut or vegetable oil
1 small bay leaf
1 c. coarsely chopped onion
1 tbsp. white pepper corn
3/4 c. coarsely chopped carrots
5 c. water to cover
3/4 c. coarsely chopped celery
3 sprigs fresh thyme

Have butcher cut carcass into small pieces or use a cleaver to do so at home. Heat 1 tbsp. in oil in a large saucepan over medium heat. Add carcass. Cook, stirring often, until well browned. Add remaining oil with onion, carrots, and celery. Cook, stirring frequently, until vegetables are golden brown. Pour off oil. Add thyme, parsley, bay leaf, and peppercorns. Stir to blend and add water to cover. Bring to a boil, reduce heat, and simmer about 1 1/2 to 2 hours, skimming surface as necessary, until reduced to 4 cups. Line a bowl with an extra fine sieve (preferably a chinois). Pour mixture into the sieve and strain, pushing solids with a wooden spoon to extract as much liquid as possible. Discard solids. Skim off any surface fat. Refrigerate, tightly sealed, for no more than 2 days, or freeze in small quantities for ease of use for up to 3 months.